Crock Pot Chicken Baked Tacos

Instructions

1- Put the uncooked chicken breasts in the crock pot.

2- Pour the full bottle of salad dressing over the chicken.

3- Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.

4- Cover your crock pot with the lid and cook on high for 4 hours.

5- Remove all the chicken breasts from the crock pot and let cool.

6- Shred the chicken breasts and move to a glass bowl.

7- Pour most of the liquid over the shredded chicken.

8- FOR THE TACOS: Make the guacamole sauce by mixing the avocado and green salsa together.

9- Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle.

10- Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.

11- Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce.

12- Transfer to a squeeze bottle.

13- In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.

14- Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.

15- Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.

16- Finish with a drizzle of guacamole and sour cream.

17- Enjoy!.